Grocery
Anolini Pasta
What it is
Anolini are small, ring-shaped pasta originating from the Emilia-Romagna region of Italy. They are typically made from a simple dough of flour and eggs, then formed into a small, hollow ring. These delicate pasta shapes are designed to hold rich broths and sauces, absorbing their flavors beautifully. Their size makes them a comforting and satisfying addition to many Italian dishes, especially those served during colder months.
How people cook with it
Anolini are most famously served in a rich broth, but they also pair well with other sauces.
- In clear meat broth
- With butter and sage
- In a light vegetable broth
- Tossed with a simple ragù
To prepare anolini, bring a large pot of salted water to a rolling boil. Gently add the anolini to the boiling water, stirring occasionally to prevent them from sticking together. Cook for a short period, typically just a few minutes, until they float to the surface and are tender. Drain them carefully, reserving some of the cooking water if desired. They are best served immediately, either tossed with your chosen sauce or added directly to a simmering broth.
How it differs from similar foods
Compared to other small pasta shapes like ditalini or orzo, anolini's distinctive ring shape provides a unique texture and mouthfeel. This hollow center is particularly adept at capturing and holding liquid, making them ideal for brothy preparations where other pasta might become waterlogged.
Who it is for
Home cooks and Italian cuisine enthusiasts enjoy preparing and serving anolini.
How to keep the rest
Once opened, store any remaining anolini in an airtight container in a cool, dry place. Ensure they are fully sealed to prevent moisture absorption and maintain their freshness for future use. Proper storage will keep them from becoming stale or clumping together.